[Folk Story] In the Chaoshan area, there is a folk story about “The Contest of the Bowl”. A very beautiful girl, go to the hawker stall to buy oyster sauce to eat. There was a male customer standing next to him, and the hawker asked him if he wanted a bowl. He kept silent. When the girl finished eating and returned the bowl to the hawker, the male customer said to the hawker: "Do not wash this bowl, use it to sell it to me!" The hawker said: "I love you more than you." "When I said that I had smashed a bowl, I opened the mouth of the bowl with the lipstick of the female customer and ate it with relish."
The exclusive production of the product to the authentic tidal juice requires the entrance to the skin tough and brittle, fragrant and refreshing, the soup is delicious, and the ingredients are rich. This is the delicious oyster sauce.
+ brine soup taste, better eaten
Chaoshan is a stall for trading in oyster sauce. Before you buy or sell, you must also marinate braised pork, marinated eggs, and make sauces and ingredients for oyster sauce. The ingredients mainly include 'garlic scallions' and 'cabbage (ie radish) granules' ('vegetable glutinous granules' to be smashed). After these procedures are completed, you can go to the market stalls to sell oyster sauce, and the cooked oyster sauce will be mixed with a little sauce and ingredients. The taste will be particularly delicious, and the more you eat, the more you want to eat, especially in the last century. In the 1960s and 1970s, oyster sauce was regarded as one of the more economical traditional snacks.
The tidal juice skin is generally ground into rice flour slurry with dipped glutinous rice and water, and then the appropriate amount of rice flour is poured into steaming utensils for steaming. Before pouring the rice flour into the steamer, the bottom of the steamer should be balanced with cooking oil to prevent the steamed rice flour from sticking to the steaming utensil. The steamed simmered sautéed slices are also picked up to collect the smoke, and hung on the gantry of the "dry simmer" rack. The oyster sauce should be dried, usually for three hours, so that it tastes delicious and not easy to mold. After drying, the oyster sauce is crystal clear and the rice is rich. It is then necessary to cut the mashed skin that has been condensed into a thin piece into small pieces of small triangles. This cuts the volume and makes it look better.